CN111825989B - Edible film and preparation method thereof - Google Patents
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Abstract
The invention relates to an edible film and a preparation method thereof. The edible film comprises the following components in parts by mass: 0.5-5 parts of tilapia mossambica fish skin collagen peptide, 2-5 parts of tilapia mossambica fish skin gelatin, 0.5-2 parts of glycerol, 0.5-4 parts of corn starch, 0.5-4 parts of pullulan, 79-95.8 parts of collagen, 0.1-0.5 part of calcium malate and 0.1-0.5 part of mint essence. The preparation method comprises the following steps: (1) mixing the components in proportion, pouring the mixture into a mold and air-drying the mixture; (2) and taking off the air-dried film to obtain the edible film. The edible film is natural and nontoxic, has wide raw material sources, simple preparation process, low cost and high synthesis efficiency, and the prepared edible film has high solubility and smooth surface; meanwhile, the leftovers of the tilapia are fully utilized, and the tilapia has the effects of repairing damaged collagen in a human body, supplementing calcium and maintaining beauty and keeping young.
Description
Technical Field
The invention relates to the technical field of composite material preparation, in particular to an edible film and a preparation method thereof.
Background
With the continuous development of society, the pursuit of beauty by people is continuously improved, the demand of collagen is continuously increased, and the requirement of people on the efficacy of the collagen is higher and higher. The collagen products in the current market mainly comprise decoction minister double-health collagen powder, decoction minister double-health collagen oral liquid, Swisse collagen tablets, Germany vikki collagen powder and the like, and are mainly powder, oral liquid, tablets and pills, and few films exist. Various collagen and peptide products have various characteristics, and the research on a novel edible film integrating the advantages of various collagen products on the market has wide prospect.
Collagen, belonging to polysaccharide protein, the hydrolysate of which contains a plurality of amino acids, most abundant in glycine, is not only involved in the synthesis of collagen in the human body, but also is a central nervous inhibitory transmitter in brain cells to produce a sedative effect on the central nerve. The glycine, the proline and the hydroxyproline are characteristics of the collagen, and determine the moisturizing, elasticity, repair and other effects of the collagen different from common proteins.
As a film forming matrix, the gelatin, the corn starch and the pullulan have good biocompatibility. Although the gelatin has good film forming property, the fish gelatin has high hydrophilic group content and poor thermal stability due to low content of imino acid such as hydroxyproline, proline and the like in the fish gelatin; the problems of insufficient mechanical strength and poor water resistance in starch film production by corn starch generally exist; the pullulan has good film forming property, gas barrier property and thermal stability. In the process of preparing the food-grade gelatin protein film, the toughness of the film can be improved by generally adding hydrophilic plasticizers such as glycerol, sorbitol and the like which have good compatibility with gelatin protein. However, the addition of these hydrophilic plasticizers may cause the gelatin protein film to easily absorb moisture in the air, thereby destabilizing the physical and chemical properties such as mechanical strength of the film, and further affecting the practical use of the protein film.
The addition of pullulan and corn starch can improve the film forming property and mechanical strength of the film, and can be used as a natural cross-linking agent of gelatin. The addition of 3000Da small-molecule fish skin collagen peptide can replenish collagen lost in vivo, and can be easily absorbed by human body. The gelatin, the corn starch and the pullulan can obviously improve the solubility of the formed film and are easy to melt in the oral cavity. Such studies are currently rarely reported.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide an edible film which has the functions of maintaining beauty and keeping young, supplementing protein and good solubility and a preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that:
an edible film comprising the following ingredients in parts by weight: 0.5-4 parts of tilapia mossambica fish skin collagen peptide, 2-5 parts of tilapia mossambica fish skin gelatin, 0.5-2 parts of glycerol, 0.5-4 parts of corn starch, 0.5-4 parts of pullulan polysaccharide and 79-95.8 parts of collagen.
Collagen is used as a main raw material to replace water as a solvent, so that the protein content of the edible film is greatly improved; the fish skin collagen peptide is used as a nutrition enhancer, can repair damaged collagen in a human body, and has the effects of maintaining beauty and keeping young; the glycerol contains a large amount of hydroxyl, and has strong affinity with the glue solution in a liquid state, so that the substances are better compatible, and the blending glue solution with uniform texture is formed, so that the light transmittance of the blending glue solution is increased.
The interaction of gelatin and collagen liquid makes the combination of internal molecules more compact and enhances the tensile strength of the membrane. The addition of corn starch and pullulan can improve the solubility of the formed film and is easy to melt in the oral cavity.
Preferably, the edible film comprises the following ingredients in parts by weight: 2-4 parts of tilapia mossambica fish skin collagen peptide, 3-4 parts of tilapia mossambica fish skin gelatin, 0.7-1.2 parts of glycerol, 0.5-2 parts of corn starch, 0.5-2 parts of pullulan polysaccharide and 86.1-93 parts.
Preferably, the edible film comprises (a) to (e):
(a) the weight part of the tilapia skin collagen peptide is 2.5 parts;
(b) the weight part of the tilapia skin gelatin is 3 parts;
(c) the weight part of the glycerol is 1 part;
(d) the weight part of the corn starch is 0.5 part;
(e) the weight portion of the pullulan is 0.5 portion.
The preferable proportion is obtained through a large amount of researches and tests, and has better light transmittance, dissolubility and tensile strength.
Preferably, the edible film further comprises 0.1-0.5 part by weight of calcium malate and 0.1-0.5 part by weight of mint essence.
The calcium malate is extracted from the fish scales of tilapia and can supplement a small amount of calcium for human bodies and increase the intake of calcium.
Preferably, the weight part of the calcium malate is 0.1-0.3 part, and the weight part of the mint essence is 0.2-0.4 part.
More preferably, the weight part of the calcium malate is 0.1 part, and the weight part of the mint essence is 0.3 part.
The calcium malate added in the optimal proportion meets the aim of supplementing a small amount of calcium, and meanwhile, the edible film has certain mint fragrance due to the addition of the mint essence, so that the eating interestingness is increased.
The preparation method of the edible film comprises the following steps:
(1) mixing collagen, tilapia skin gelatin, glycerol, corn starch, pullulan and calcium malate, uniformly stirring, standing and cooling to obtain a mixture.
(2) Adding tilapia skin collagen peptide and mint essence into the mixture obtained in the step (1), stirring, pouring into a mold, and air-drying.
(3) And taking down the film obtained after air drying to obtain the edible film.
Preferably, the stirring method in the step (1) is magnetic stirring, the stirring time is 30-40 min, the stirring temperature is 60-80 ℃, and the stirring rotation speed is 700-800 rpm.
Preferably, the temperature cooled in the step (1) is 35-40 ℃.
Preferably, the air drying temperature in the step (2) is 20-25 ℃.
Compared with the prior art, the invention has the beneficial effects that:
(1) all the raw materials adopted by the invention are natural and non-toxic, have wide sources, utilize various leftovers of tilapia, increase the added value of the product, and simultaneously play the roles of repairing damaged collagen in a human body and maintaining beauty and keeping young.
(2) The preparation process is simple, the cost is low, the synthesis efficiency is high, the energy consumption is low, and the reaction process is easy to control.
(3) The solubility of the prepared edible film is greatly improved, and the surface is smooth.
(4) The product is convenient to transport and carry, and the interestingness of eating is increased.
Drawings
FIG. 1 is a bar graph of the effect of different gelatin addition levels on the solubility of edible films.
FIG. 2 is a bar graph of the effect of different gelatin addition levels on the tensile strength of edible films.
FIG. 3 is a bar graph showing the effect of different glycerol addition levels on the solubility of edible films.
FIG. 4 is a bar graph of the effect of different glycerol addition levels on the tensile strength of edible films.
FIG. 5 is a bar graph of the effect of different amounts of corn starch added on the solubility of edible films.
FIG. 6 is a bar graph of the effect of different amounts of corn starch added on the tensile strength of an edible film.
Fig. 7 is a bar graph of the effect of different amounts of pullulan added on the solubility of edible films.
Fig. 8 is a bar graph of the effect of different amounts of pullulan added on the tensile strength of edible films.
FIG. 9 is a bar graph showing the effect of different tilapia skin collagen peptide addition amounts on the solubility of edible films.
FIG. 10 is a bar graph showing the effect of different tilapia skin collagen peptide addition amounts on the tensile strength of edible films.
Detailed Description
The present invention will be further described with reference to specific embodiments in order to better illustrate the objects, technical solutions and advantages of the present invention.
Example 1
An edible film comprising the following ingredients in parts by weight: 0.5 part of tilapia skin collagen peptide, 2 parts of tilapia skin gelatin, 0.5 part of glycerol, 0.5 part of corn starch, 0.5 part of pullulan, 95.8 parts of collagen, 0.1 part of calcium malate and 0.1 part of mint essence.
The preparation method of the edible film comprises the following steps:
(1) dissolving 95.8g of collagen liquid at room temperature, weighing 2g of tilapia skin gelatin, 0.5g of glycerol, 0.5g of corn starch, 0.5g of pullulan and 0.1g of calcium malate, placing the mixture into a beaker filled with the dissolved collagen (the total mass of solute and solvent is 100g), placing the beaker into a digital display constant-temperature multi-head magnetic stirrer, setting the temperature to be 60-80 ℃, the rotating speed to be 700-800 rpm, stirring for 30-40 min, keeping the temperature and standing for 20min to eliminate bubbles, adding 0.5g of tilapia skin collagen peptide and 0.1g of mint essence after the solution is cooled to 35-40 ℃ slightly, stirring for 5min, pouring a certain amount of glue solution into a die, and air-drying at 20-25 ℃.
(2) And lightly tearing off the air-dried film to obtain the fish skin collagen peptide-collagen edible film.
Example 2
An edible film comprising the following ingredients in parts by weight: 2 parts of tilapia skin collagen peptide, 3 parts of tilapia skin gelatin, 0.7 part of glycerol, 0.5 part of corn starch, 1 part of pullulan, 92.5 parts of collagen, 0.1 part of calcium malate and 0.2 part of mint essence.
The preparation method of the edible film comprises the following steps:
(1) dissolving 92.5g of collagen liquid at room temperature, weighing 3g of tilapia skin gelatin, 0.7g of glycerol, 0.5g of corn starch, 1g of pullulan and 0.1g of calcium malate, putting the mixture into a beaker filled with the dissolved collagen (the total mass of solute and solvent is 100g), putting the beaker into a digital display constant-temperature multi-head magnetic stirrer, setting the temperature to be 60-80 ℃ and the rotating speed to be 700-800 rpm, stirring for 30-40 min, then keeping the temperature and standing for 20min to eliminate bubbles, adding 2g of tilapia skin collagen peptide and 0.2g of mint essence after the solution is cooled to 35-40 ℃ slightly, stirring for 5min, pouring a certain amount of glue solution into a mold, and air-drying at 20-25 ℃.
(2) And lightly tearing off the air-dried film to obtain the fish skin collagen peptide-collagen edible film.
Example 3
An edible film comprising the following ingredients in parts by weight: 3 parts of tilapia skin collagen peptide, 3 parts of tilapia skin gelatin, 1 part of glycerol, 0.5 part of corn starch, 0.5 part of pullulan, 91.6 parts of collagen, 0.1 part of calcium malate and 0.3 part of mint essence.
The preparation method of the edible film comprises the following steps:
(1) dissolving 91.6g of collagen liquid at room temperature, weighing 3g of tilapia skin gelatin, 1g of glycerol, 0.5g of corn starch, 0.5g of pullulan and 0.1g of calcium malate, putting the mixture into a beaker filled with the dissolved collagen (the total mass of solute and solvent is 100g), putting the beaker into a digital display constant-temperature multi-head magnetic stirrer, setting the temperature to be 60-80 ℃ and the rotating speed to be 700-800 rpm, stirring for 30-40 min, then keeping the temperature and standing for 20min to eliminate bubbles, adding 3g of tilapia skin collagen peptide and 0.3g of mint essence after the solution is cooled to 35-40 ℃ slightly, stirring for 5min, pouring a certain amount of glue solution into a mold, and air-drying at 20-25 ℃.
(2) And lightly tearing off the air-dried film to obtain the fish skin collagen peptide-collagen edible film.
Example 4
An edible film comprising the following ingredients in parts by weight: 4 parts of tilapia skin collagen peptide, 4 parts of tilapia skin gelatin, 1.2 parts of glycerol, 2 parts of corn starch, 2 parts of pullulan, 86.1 parts of collagen, 0.3 part of calcium malate and 0.4 part of mint essence.
The preparation method of the edible film comprises the following steps:
(1) dissolving 86.1g of collagen liquid at room temperature, weighing 4g of tilapia skin gelatin, 1.2g of glycerol, 2g of corn starch, 2g of pullulan and 0.3g of calcium malate, putting the mixture into a beaker filled with the dissolved collagen (the total mass of solute and solvent is 100g), putting the beaker into a digital display constant-temperature multi-head magnetic stirrer, setting the temperature to be 60-80 ℃ and the rotating speed to be 700-800 rpm, stirring for 30-40 min, then keeping the temperature and standing for 20min to eliminate bubbles, adding 4g of tilapia skin collagen peptide and 0.1g of mint essence after the solution is cooled to 35-40 ℃ slightly, stirring for 5min, pouring a certain amount of glue solution into a mold, and drying at 20-25 ℃.
(2) And lightly tearing off the air-dried film to obtain the fish skin collagen peptide-collagen edible film.
Example 5
An edible film comprising the following ingredients in parts by weight: 5 parts of tilapia skin collagen peptide, 5 parts of tilapia skin gelatin, 2 parts of glycerol, 4 parts of corn starch, 4 parts of pullulan, 79 parts of collagen, 0.5 part of calcium malate and 0.5 part of mint essence.
The preparation method of the edible film comprises the following steps:
(1) dissolving 79g of collagen liquid at room temperature, weighing 5g of tilapia fishskin gelatin, 2g of glycerol, 4g of corn starch, 4g of pullulan and 0.5g of calcium malate, putting the weighed materials into a beaker filled with the dissolved collagen (the total mass of solute and solvent is 100g), putting the beaker into a digital display constant-temperature multi-head magnetic stirrer, setting the temperature to be 60-80 ℃ and the rotating speed to be 700-800 rpm, stirring for 30-40 min, standing for 20min at a constant temperature to eliminate bubbles, adding 5g of tilapia fishskin collagen peptide and 0.5g of mint essence after the solution is slightly cooled to 35-40 ℃, stirring for 5min, pouring a certain amount of glue solution into a mold, and air-drying at 20-25 ℃.
(2) And lightly tearing off the air-dried film to obtain the fish skin collagen peptide-collagen edible film.
Effect example 1
Tilapia skin gelatin and collagen solution provided by enterprises are selected as main raw materials for preparing the gelatin solution, and gelatin-collagen solution with mass volume ratio of 0%, 2%, 3%, 4% and 5% is prepared. Pouring 18mL of the melted glue solution into a plastic culture dish with the specification of 13cm multiplied by 13cm, standing stably until gel is formed, and then placing the gel in an air-conditioning room with the temperature of 25 ℃ for natural drying; after about 48h, the gel dried to a film, which was gently scratched with a knife from the periphery of the petri dish, and the entire film was carefully peeled off.
(1) Solubility determination
At room temperature, the film sample is cut into 2cm × 2cm, the mass (M, [ g ]) is weighed, the film sample is placed in a beaker filled with 60mL of deionized water, and finally the film sample is shaken at the rotating speed of 100rpm in an NRY-1102C type vertical constant temperature shaking table with the temperature set to 37 ℃ until the film is completely dissolved, the time (t, [ min ]) when the film sample is completely dissolved is recorded, the solubility of the sample is reflected by the mass (M, [ g/min ]) dissolved in unit time, and the result is the average value of three parallel measurements. The calculation formula is as follows: and M is M/t. As can be seen from fig. 1, the solubility of the film increased with the increase in the mass-to-volume ratio of the gelatin-collagen solution. When the mass volume ratio of the gelatin-collagen liquid is 0%, the solubility of the film is minimum; the solubility of the film is maximal when the mass-to-volume ratio of gelatin-collagen solution is 4%. Therefore, the preferable addition amount of tilapia skin gelatin is 3 parts by weight.
(2) Determination of tensile Strength
The measurement method is that according to GB-T1040.1-2006, the film is cut into a dumbbell shape, wherein the size of a rectangular part is 40mm multiplied by 10mm, the tensile strength and the elongation at break are measured on an electronic universal material tester, the set tensile speed is 20mm/min, and the maximum load borne by the film and the elongation between standard lines are recorded. 3 replicates were made for each sample and their results were averaged.
The Tensile Strength (TS) is calculated as TS ═ Fm/(d × b).
TS- -tensile strength, MPa
Fm- -maximum tensile force to which the test piece is subjected at break, N
b- -width of film sample, mm
d- -thickness of film sample, mm
The elongation (E%) was calculated as E% ═ [ (L1-L0)/L0] × 100%.
In the formula E% - - -elongation at break%
L0- -Length of sample before stretching, mm
L1- -maximum length reached at break of film, mm
As can be seen from fig. 2, as the mass-to-volume ratio of the gelatin-collagen solution increases, the tensile strength and elongation of the film tend to increase and then decrease. When the mass volume ratio of the gelatin-collagen liquid is less than 3%, the mechanical property of the film is better improved. Because the gelatin and the collagen liquid interact with each other along with the increase of the gelatin content, the internal molecules are combined more tightly, and the tensile strength and the breaking elongation of the gelatin film are enhanced. Therefore, the preferable addition amount of tilapia skin gelatin is 3 parts by weight.
(3) Sensory evaluation
Before sensory evaluation, an evaluation group is set, and single-factor evaluation is carried out on each sample one by one according to evaluation indexes in a special test environment. The film was rated according to the evaluation criteria, using the uniformity of texture, flexibility, color, odor and gloss as indices.
The scores are weighted according to the importance degree of the five indexes of texture uniformity, flexibility, color, smell and luster on the influence of the film. The total score was 10 points, and the sensory evaluation criteria are shown in Table 1.
TABLE 1 sensory evaluation criteria
Sensory scores for the films at different mass to volume ratios of gelatin-collagen liquid are shown in table 2.
TABLE 2 sensory evaluation of films of different gelatin-collagen liquids in terms of mass to volume ratio
As can be seen from table 2, the highest membrane sensory score was the membrane with a mass to volume ratio of gelatin-collagen solution of 3%. Therefore, the preferable addition amount of tilapia skin gelatin is 3 parts by weight.
Effect example 2
0.5g, 1.0g, 1.5g, 2.0g, and 2.5g of glycerin were added to the gelatin solution having the mass-to-volume ratio of gelatin to collagen solution determined in effect example 1 to prepare solutions having different glycerin addition amounts. And performing die reversing, film forming and film uncovering by adopting the method of the effect example 1, and performing structural and performance characterization on the film according to the method of the effect example 1.
(1) Solubility determination
As can be seen from fig. 3, the film solubility tended to decrease after increasing with the addition of glycerin. When the amount of glycerin added is 1g, the solubility of the film is the greatest. Therefore, the amount of glycerin to be added is preferably 1 part by weight.
(2) Determination of tensile Strength
As can be seen from fig. 4, the tensile strength of the film tended to increase and then decrease with increasing glycerin content, and the elongation gradually increased. When the amount of glycerin added is less than 1g, the film is brittle and has a high elongation. When the amount is more than 1g, the surface of the film becomes soft and glossy. The interaction between the glycerol molecules and the two protein molecules weakens the interaction force between the protein molecules, and is beneficial to the mutual rearrangement between the protein molecule chain links, thereby improving the flexibility. Meanwhile, glycerol enters collagen molecules to generate hydrogen bonds, so that the acting force between the molecules is reduced, the rigid structure of the membrane is softened, the fluidity is increased, and the membrane becomes soft and rich in luster. Therefore, the amount of glycerin to be added is preferably 1 part by weight.
(3) Sensory evaluation
Sensory scores for films with different amounts of glycerol added are shown in table 3.
TABLE 3 sensory scores of films with different glycerol addition
As is clear from table 3, the film having the highest membrane sensory score was the film having a glycerin addition amount of 1g, and therefore, the glycerin addition amount is preferably 1 part by weight.
Effect example 3
To the gelatin solution containing the gelatin and collagen solution in the mass-to-volume ratio determined in effect example 1 and the glycerin addition amount determined in effect example 2, 0.5g, 1.0g, 2.0g, 3.0g, and 4.0g of corn starch were added to prepare solutions containing different amounts of corn starch. And performing die reversing, film forming and film uncovering by adopting the method of the effect example 1, and performing structural and performance characterization on the film according to the method of the effect example 1.
(1) Solubility determination
As can be seen from fig. 5, the solubility of the film decreased with increasing amount of added corn starch. When the addition amount of the corn starch is 0.5g, the solubility is the maximum; when the amount of corn starch added was 4g, the solubility was minimal. Therefore, the amount of corn starch added is preferably 0.5 parts by weight.
(2) Determination of tensile Strength
As can be seen from fig. 6, the tensile strength of the film increased and the elongation of the film gradually decreased as the amount of added corn starch increased. The composite film with the corn starch addition amount of 0.5g has the minimum tensile strength and the maximum elongation; the composite film with the corn starch added in 4g has the maximum tensile strength but the minimum elongation. The increase in the amount of the added corn starch causes the filling of the net structure of the edible film to lower the toughness of the edible film, thereby decreasing the elongation. In order to ensure a certain elongation of the film, the amount of corn starch added is preferably 1 part by weight.
(3) Sensory evaluation
Sensory scores for films at different corn starch additions are shown in table 4.
TABLE 4 sensory scores of films with different corn starch additions
As seen from Table 4, the film having the highest sensory score was the film having a corn starch addition of 0.5 g. Thus, the preferred amount of corn starch added is 0.5 parts by weight.
Effect example 4
In the glue solutions with the determined addition amounts of the gelatin, the glycerol and the corn starch in the effect examples 1-3, 0.5g, 1.0g, 1.5g, 2.0g and 2.5g of pullulan are added to prepare solutions with different addition amounts of the pullulan. And performing die reversing, film forming and film uncovering by adopting the method of the effect example 1, and performing structural and performance characterization on the film according to the method of the effect example 1.
(1) Solubility determination
As can be seen from fig. 7, the solubility of the film decreased with increasing amounts of pullulan added. When the addition amount of the pullulan is 0.5g, the solubility of the film is the maximum; when the pullulan was added in an amount of 4g, the solubility of the film was the smallest. The reason is that as the addition amount of pullulan becomes larger, the film is more closely arranged, resulting in a decrease in the quality of dissolution per unit time. Therefore, the preferred pullulan addition amount is 0.5 parts by weight.
(2) Determination of tensile Strength
As can be seen from fig. 8, with the addition of pullulan, the tensile strength of the film tended to increase first and then decrease, and the elongation tended to increase. The amount of pullulan added is preferably 0.5 part by weight because the mechanical strength of the film is almost equal to that of 1g pullulan added, and the cost is low.
(3) Sensory evaluation
Sensory scores for films with different amounts of pullulan added are shown in table 5.
As seen from Table 5, the film having the highest sensory score was the film containing pullulan in an amount of 0.5 g. Therefore, the preferred amount of pullulan added is 0.5 part by weight.
TABLE 5 sensory scores of films with different amounts of pullulan added
Effect example 5
In the glue solutions with the determined addition amounts of gelatin, glycerin, corn starch and pullulan in the effect examples 1-4, fish skin collagen peptides of 0g, 2.5g, 5.0g, 7.5g and 10.0g are added to prepare solutions with different addition amounts of fish skin collagen peptides. Performing die-reversing, film forming and film uncovering by adopting the method of the effect example 1, and performing structural and performance characterization on the film according to the method of the effect example 1.
(1) Solubility determination
As can be seen from fig. 9, the solubility of the membrane gradually increased with the increase in the amount of fish skin collagen peptide added. This is because the fish skin collagen peptide has good solubility, and the solubility of the composite membrane becomes higher as the amount of the fish skin collagen peptide added increases.
(2) Determination of tensile Strength
As can be seen from fig. 10, as the amount of fish skin collagen peptide added increases, the tensile strength of the film tends to decrease and then stabilize, and the elongation tends to increase. The molecular size of the fish skin collagen peptide is small, so that the acting force among original mixtures is damaged, the gel formation is hindered, the gelling performance is weakened, and the tensile strength of the membrane is reduced; meanwhile, the peptide has strong moisture absorption capacity, and endows the membrane with certain flexibility, so that the elongation of the membrane is continuously increased. Therefore, the preferable addition amount of the tilapia skin collagen peptide is less than 5 parts by weight.
(3) Sensory evaluation
Sensory scores for the films at different fish skin collagen peptide addition levels are shown in table 6.
TABLE 6 sensory scores of films with different amounts of fish skin collagen peptide added
As can be seen from tables 3 to 6, the highest membrane sensory score was the membrane with the amount of 2.5g of fish skin collagen peptide added. Therefore, the preferred amount of tilapia skin collagen peptide added is 2.5 parts by weight.
In summary of effect examples 1 to 5, preferred amounts of addition of an edible film include (a) to (e):
(a) the weight portion of tilapia skin collagen peptide is 2.5 portions;
(b) the weight part of tilapia skin gelatin is 3 parts;
(c) 1 part of glycerol;
(d) the weight portion of the corn starch is 0.5 portion;
(e) the weight portion of the pullulan polysaccharide is 0.5 portion.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (9)
1. An edible film is characterized by comprising the following components in parts by weight: 0.5-5 parts of tilapia mossambica fish skin collagen peptide, 2-5 parts of tilapia mossambica fish skin gelatin, 0.5-2 parts of glycerol, 0.5-4 parts of corn starch, 0.5-4 parts of pullulan, 79-95.8 parts of collagen, 0.1-0.5 part of calcium malate and 0.1-0.5 part of mint essence.
2. The edible film of claim 1, comprising the following ingredients in parts by weight: 2-4 parts of tilapia mossambica fish skin collagen peptide, 3-4 parts of tilapia mossambica fish skin gelatin, 0.7-1.2 parts of glycerol, 0.5-2 parts of corn starch, 0.5-2 parts of pullulan polysaccharide and 86.1-93 parts of collagen.
3. The edible film according to claim 1, comprising (a) to (e):
(a) the weight part of the tilapia skin collagen peptide is 2.5 parts;
(b) the weight part of the tilapia skin gelatin is 3 parts;
(c) the weight part of the glycerol is 1 part;
(d) the weight part of the corn starch is 0.5 part;
(e) the weight portion of the pullulan is 0.5 portion.
4. The edible film according to claim 1, wherein the calcium malate is present in an amount of 0.1 to 0.3 parts by weight, and the mint flavor is present in an amount of 0.2 to 0.4 parts by weight.
5. The edible film of claim 4, wherein the calcium malate is present in an amount of 0.1 parts by weight and the mint flavor is present in an amount of 0.3 parts by weight.
6. A method of preparing an edible film according to any one of claims 1 to 5, comprising the steps of:
(1) mixing collagen, tilapia skin gelatin, glycerol, corn starch, pullulan and calcium malate, stirring, standing and cooling to obtain a mixture;
(2) adding tilapia skin collagen peptide and mint essence into the mixture obtained in the step (1), stirring, pouring into a mold, and air-drying;
(3) and taking down the film obtained after air drying to obtain the edible film.
7. The edible film preparation method according to claim 6, wherein the stirring in the step (1) is magnetic stirring, the stirring time is 30-40 min, the stirring temperature is 60-80 ℃, and the stirring speed is 700-800 rpm.
8. The edible film preparation method according to claim 6, wherein the temperature after cooling in step (1) is 35-40 ℃.
9. The edible film preparation method according to claim 6, wherein the air-drying temperature in the step (2) is 20-25 ℃.
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